Pan-fried Salmon with Cabbage Rolls and Daikon in Dashi Broth #glutenfree #glutenfreerecipes #glutenfreecooking #japanese

This is a modern Japanese style meal. The dashi broth is cooked with bonito flake (katsuobushi)! It is a clear, healthy broth with a full fish flavour, which is very suitable to combine with any pan fried fish fillets.

Pan-fried Salmon with Cabbage Rolls and Daikon in Dashi Broth

Dashi Broth

Ingredients:

 2 cups Water
1/2 cup Light Soy Sauce
1/3 cup Mirin
1 tablespoon Sugar
1 handful bonito flake or 1.5 tablespoons hon dashi (Japanese dry fish stock)

Method: 

Boil water, soy sauce, mirin and sugar in a saucepan.
Add the bonito flake at the end and remove from the heat. 
Allow to sit for half an hour and drain broth from fish pieces.

Simmer Daikon in Dashi Broth

Ingredients:
  
2 Salmon Fillets
1/2 Wombok (Chinese Cabbage)
Half  a large Carrot, chopped into sticks
1 Daikon (White Radish)
Lotus Root, sliced finely
1 tablespoon Rice
Salt, Pepper

Method:  

Bring water with the rice included to the boil.
Peel the daikon, cut sections of about 1.5 cm. 
Add daikon, wombok and carrot in the boiling water. 
Cook about 5 minutes or until soft. 
Remove the wombok and carrot from the saucepan and soak in ice water. 
Cook daikon for an extra 5 minutes.
In another saucepan, place the cooked daikon into the dashi broth. Cook on medium heat for about 30-45 minutes. 

Cabbage Rolls

Method:  
 
Squeeze excess water from the wombok and carrot with your hand. 
Place the wombok on sushi bamboo sheet or cling wrap. 
Place carrot sticks in the centre. 
Roll and keep firm about half hour.

Heat some oil in saucepan, deep fry lotus root slices on medium heat until golden brown and crispy. 
Sprinkle with salt.

Remove oil from saucepan.
Sprinkle some salt and pepper on the salmon.
Pan fry both sides until the skin is crispy - medium/well done/to your preference..
Place the salmon and cabbage roll and daikon onto the plate.
Place some chopped spring onion and lotus chips on the top.
Pour broth over before serving.

Tips: 

• Is this meal difficult to prepare and cook?!  No!! The dashi broth is very easy and can be made 1-2 days early and kept in the fridge.

• Most of the ingredients can be purchased in the big supermarkets or Asian groceries shops. If you are unable find lotus roots; sweet potato, turnip... chips can be made instead.

• Spinach or another leafy green vegetables may replace the wombok .

• Barramundi or another fish fillets may be used.

• Japanese light soy sauce is prefect for this recipe.